Chocolate Espresso Kahlua Mousse

Ingredients :

1/2 teaspoon instant espresso powder

1 cup heavy cream

1/2 cup Nutella spread

2 tablespoons Kahlua coffee liqueur

Whipped cream, for garnish

Toasted nuts or peanut brittle, for garnish

How To Prepare :

1. In a small bowl, stir the espresso powder into the heavy cream until dissolved.

2. In the bowl of a stand mixer, or in a large bowl, add the espresso mixture to the Nutella, then add the Kahlua. Mix with a whisk for 1 minute and scrape down the sides of the bowl. Continue beating until softly whipped. Spoon into a serving bowl or glasses and refrigerate for 2 hours.

3. Before serving, garnish with whipped cream and toasted nuts or peanut brittle.

Sneaky Spaghetti Sauce

Ingredients :

1 garlic clove

1/2 sweet onion

2 cups plain tomato sauce

1/2 teaspoon oregano

1/2 teaspoon salt

Pinch of sugar

1/4 teaspoon cinnamon

1/2 zucchini, cleaned and skin left on

1/2 bell pepper, seeded.

1/2 cup broccoli florets

1/2 cup eggplant

1 carrot

How To Prepare :

1. Sauté garlic and onion in a saucepan until tender.

2. Add tomato sauce and spices. Allow to simmer.

3. In a blender, puree zucchini, pepper, broccoli, eggplant, and carrot until smooth.

4. Add vegetable puree to tomato sauce and allow to simmer for 15 minutes, until flavorful.

5. Serve over child's favorite pasta, or anywhere else you would normally use spaghetti sauce.

Serves : 4

Red Lobster Shrimp Gumbo

Ingredients :

1-1/2 cups melted butter

1-1/2 cups all-purpose flour

2 cups chopped onions, cut into 3/8" pieces

1 cup chopped green peppers, cut into 3/8" pieces

1 cup chopped celery, cut into 3/8" pieces

1 lb. Andouille sausage, cut into 1/2" pieces

1/2 lb. Tasso smoked meat, cut into 1/2" pieces

1 tbsp. paprika

3 tbsp. "Emeril's Bayou Blast" seasoning

2 tsp. gumbo file, ground

1 tsp. ground Ancho pepper (optional for extra heat)

10 cups cold chicken stock or broth

2 tbsp. brown sugar

2 bay leaves

1/2 lb. shrimp, cleaned and peeled with tails removed

Salt and Pepper to taste

How To Prepare :

1. Combine the melted butter and flour in a large heavy pot, stirring constantly over media heat. Cook until the roux is a dark, chocolate brown color (about 20 to 25 minutes).

2. Add the chopped onions, green peppers, celery, Andouille sausage and Tasso smoked meat. Cook, stirring continuously, until the vegetables are very soft (about 8 to 10 minutes).

3. Add the paprika, the "Emeril's Bayou Blast" and the gumbo file. If you want a spicier dish, add the Ancho pepper. Cook for about 1-2 minutes.

4. Add the cold chicken stock or broth. Stir until the roux mixture and the broth are well combined.

5. Add the bay leaves and the brown sugar, bringing the mixture to a boil. Reduce the heat to medium low and cook uncovered, stirring occasionally, for about 1 to 1-1/2 hours.

6. Add shrimp to the soup approximately 15 to 20 minutes prior to serving (size of the shrimp will determine how long they need to cook). Add salt and pepper to taste.

Crusted Seared Tuna

Ingredients :

 

1 good quality square tuna steak

black, white and red sesame seeds

4 tomatillos clean and peeled

2 roasted garlic cloves      

1/2  avocado   

1/4 cup of champagne vinegar or any other vinegar

1 jalapeño without seeds or veins         

1/2 Spanish onion       

1 tablespoon of cilantro minced       

1 tablespoon of parsley minced        

4 leaves of basil        

1 tablespoon of extra virgin olive oil      

Salt, pepper 

How To Prepare :

1. Coat the tuna steak on all sides with the sesame seeds.

2. Add olive oil to a saute pan over medium.  Then add the tuna steak and sear for 2 minutes on each side.  Let rest a minute and then slice the tuna.

3. In another saute pan over medium heat add some olive oil.  Saute the onions for 2 minutes.  

4. In a blender, combine the tomatillo, onions, roasted garlic, avocado, jalapeno, cilantro, parsley, basil and champagne vinegar. Blend until smooth.  Transfer to a saucepan and heat on medium. Season with salt and pepper.

5. Serve the tuna with the tomatillo sauce.

Serves : 2

Source: Good Day New York

Mushroom Quiche

Ingredients :

11oz fresh mushrooms, coarsely chopped

1 shallot, finely chopped

1/2 stick butter

2 tablespoons grated Parmesan cheese (optional)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

4oz cheese, grated (optional)

7oz cream cheese, softened (optional)

4 free-range eggs

5oz cooked ham or bacon, diced

chopped fresh parsley to garnish

How To Prepare :

1. Preheat oven to 375°F.

2. Melt the butter in a frying pan and sauté the mushrooms and shallot until tender, over a medium heat. Stir in the Parmesan (if you tolerate dairy) and season to your taste.

3. Grease a pie dish with butter or coconut oil and pour in the mushrooms and shallots ensuring the bottom of the dish is covered equally. If adding dairy, evenly add the cheese on top of the mushrooms and shallots.

4. In a bowl beat together the eggs, adding the cream cheese (if adding dairy).

5. Once thoroughly mixed, stir in the ham or bacon, before carefully pouring the mixture into the dish, over the mushrooms and cheese.

6. Bake in the oven until set in the middle, about 30 minutes. Once cooked, garnish with parsley and serve warm, or save in the fridge for breakfasts over the next few days.

Source - Paleo Breakfast Recipes

Chocolate Raspberry Cheesecake

Ingredients :

1 1/2 cups Creme-filled Cookie Crumbs*

2 tablespoon Margarine, Melted

32 oz Cream Cheese, Softened

1 1/4 cups Sugar

3 each Large Eggs

1 cup Sour Cream

1 teaspoon Vanilla

6 oz Semi-sweet Chocolate Chips**

1/3 cup Strained Raspberry Preserves

6 oz Semi-sweet Chocolate Chips

1/4 cup Whipping Cream

* Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. 

** This 6 ozs of Chocolate chips should be melted and cooled slightly.

How To Preoare :

1. Combine crumbs and margarine; press onto bottom of 9-inch spring form pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. 

2. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on electric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonful's of chocolate cream cheese batter over plain cream

cheese batter, do not swirl. 

3. Bake at 325 degrees F., 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 

4. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheesecake. Chill. 

5. Garnish with additional whipping cream, whipped, raspberries and fresh mint leaves, if desired.

Source - Cheesecake Lovers Cookbook

The Flatiron Room Mac and Cheese

Ingredients : 

1 Tablespoon sliced shallots

1 teaspoon minced garlic

1 teaspoon sliced calabrian chiles

2 teaspoons minced dates

1 Cup heavy cream

handful of cut, pre-roasted brussel sprouts

1 table spoon grated Parmesan

2 ounces shredded Gouda cheese

1 pint pre-cooked pasta (we use radiatore)

1 tablespoon hot sauce

top with seasoned panko

How to Prepare :

1. In a sautee pan, medium-high heat, add shallots, minced garlic, chiles, dates & brussel sprouts, sautee for 1 minute.

2. Add cream, Parmesan, Gouda, cook until cheese melts

3. Add hot sauce, pasta, mix until all the pasta is coated

4. Pour into cast iron dish, top with seasoned panko and finish cooking in oven, a few minutes until panko is browned and cheese sauce is bubbling.